Israeli travel blog: Helena-Reet – Israeli cuisine is diverse! + some words about kosher food! PHOTOS!

NordenBladet – During our last trip to Israel, we visited many good restaurants. The food house is one of the most important ones, almost as memorable as Crying Wall or Qumran. Although the meat dishes are not basic in the Jewish kitchen, I lliked grilled lamb screwers and medium-minus antrecote slices with a delicious fresh salad and red wine sauce. Salads and additives are always brought in small containers to the main table, rather than stacked on one large plate. It allows you to combine different flavors.
The lamb was juicy and fresh, there was no taste ofsome kind of „fur coat“ anywhere. Breakfast is all very healthy. The scrambled eggs with hummus, different yogurt and cheeses are always on the hotel’s breakfast menu. Desserts can be found to contain different kinds of fruits with syrup and nuts, and there are plenty of sweet cakes that are delicious, but a bit too sweet for my taste, because they contain a lot of honey and nuts. The hotel’s breakfast is generally followed by the principles of kosher food. Who those who do not know, I will also briefly explain kosher regulations.
I often get asked, what kind of restaurant do you recommend to visit in Israel? It is very difficult to answer, because every time I discover new good restaurants and experience new and good taste experiences and the taste preferences of people are very different. However, there are two restaurants (one slightly more favorable (Dr. Shakshuka), another slightly more exclusive (Pacific Bistro and Sushi Bar at the Crowne Plaza Hotel) – I’m convinced that you certainly will not be disappointed in them). In the first one can dine inside and out in fresh warm air and enjoy the charms of a richly covered table; the second place is more suitable for spending romantic time with a loved one or cooperation-partners, offers very tasty food and a prominent view of the beach.
Hotel Arthur in Jerusalem (Dorot Rishonim St. 13) welcomed us in the room with champagne and grapes. Delightful dinners are also offered at the luxury hotels – a particularly good choice for Shabbath on Friday night!
Israeli street vendors offer plenty of fresh fruit and vegetables to buy

One of my favorite restaurants is the Pacific Bistro and Sushi Bar in Tel Aviv Crowne Plaza (HaYarkon St. 145, Tel Aviv-Yafo)
Kosher covers the strict requirements that must be taken into account when preparing food. For example, in the case of meat, the four-legged herbivorous animal of the, which rummages and has claws, is suitable for food. Pigs do not rummage and therefore it is not a kosher. The rabbit is mumbled, but he does not have claws- does not fit again. The calf, cattle, goat and lamb are a kosher, as well as poultry meat. The birds of prey are not fed because they are filthy in the scriptures.
The Košheri tag gets allowed on meat only if the bird or animal has been ruthlessly killed by a trained butcher: slaughtered with a sharp knife, causing the animal to suffer as little as possible and ensure a rapid outflow of blood. The butcher also checks that the animal is healthy.
Fish must have finches and scales. Among the Estonians, the popular lumprey and eel are not a kosher. The same applies to the blood vessel, because according to Torah, there is a soul in the blood that belongs to the G-d only. Even a small drop of blood of egg yolk means that it can not be used. For some religious reasons, some of the Middle East Jews do not eat geese if it is one of the main foods in Eastern Europe. “Do not cook it in his mother’s milk,” says Torah, and therefore meat and milk are not allowed to be consumed together.
Diets are divided into meat, milk and neutral foods. Neutral foods are fruit and vegetables, seeds, nuts and oil. Fish is also a neutral diet that can be consumed with milk, but not offered on one plate. The meat is eaten during most of the big holidays. In the morning there are basic dairy products like yogurt and cheese. Ice cream must not contain animal gelatine. In the case of cheese, vegetarian cheese is selected and the sauces are usually made with milk of vegetable origin.
It is also important to ensure that the dishes where meat and dairy products are stored are different. Separately they should be kept in the refrigerator. Aside from coffee, soy milk is offered in Israel, because it is not known what was eaten before the coffee bean. Potato salad, which is typical of Estonians, is mixed with mayonnaise. As the Jewish people have been nomads, it is also reflected in the kitchen: eggplants, pomegranates, syrups, garlic, coriander, olive oil, lemon and honey are integral parts of Jewish cuisine.
In Israel, there is a lot of luncheons with hummus and pitabread, that fits both with meat and fish. From Eastern and Central Europe came strudels and representation dish called gefilte fish, or filled fish. Due to the abundance of fruits and vegetables, the Jewish cuisine is very healthy!